Easy Recipes Week 39



Turkey Enchilada Casserole


1 pound chopped leftover turkey meat

3/4 cup chopped onion

1 tablespoon minced garlic, or 1 teaspoon garlic powder

minced oregano leaves or 1 tablespoon dried

1/2 teaspoon ground cumin

2 teaspoons salad oil

1 can  29 ounce enchilada sauce


12 corn tortillas

2 cups shredded jack cheese


1. In a 5 to 6 quart pan over high heat, stir turkey, onion, garlic, oregano, and cumin in oil until turkey is hot, three- four minutes. Stir in 1 cup enchilada sauce. Add salt to taste.

2. Meanwhile, cut tortillas in half. Arrange a fourth of the halves evenly over the bottom of a shallow 3 quart casserole, overlapping to fit. Sprinkle a fourth of the cheese evenly over the tortillas, then top with a third of the turkey mixture and a fourth of the remaining enchilada sauce, spread each level. Repeat to make two more layers of tortillas, cheese, turkey mixture and sauce; top with another layer of tortillas and sauce, then cheese

3. Bake in a 425° until cheese is melted and casserole is hot in the center, 18 to 20 minutes. Top with cilantro to taste.

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